The toxicological monographs in this volume summarize the safety data on two contaminants in food: cadmium and lead. Monographs on nine groups of related flavouring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents are also included.

This volume and others in the WHO Food Additives series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities